bake.debo.lt — family recipes

Steps

Prep: Heat the oven to 220°C (425°F).
Bread: Set up three shallow dishes: flour, beaten eggs, and panko mixed with Parmesan and salt. Dredge each cutlet in flour, then egg, then press firmly into the panko mixture.
Tip: Pounding to an even thickness beforehand isn't just for tenderness — an uneven cutlet cooks through unevenly, and the thick centre is the part that has to reach 74°C.
Fry: Heat the oil in a large skillet over medium-high heat. Fry the cutlets until deeply golden on both sides and cooked through.
Tip: Check the thickest cutlet with an instant-read thermometer — it should read 74°C (165°F) before it comes out of the pan.
Finish: Transfer the fried cutlets to a baking sheet, spoon a modest amount of sauce over each, and top with mozzarella.
Tip: Modest, not drowning — too much sauce on the crust for the next step will still soften it, sauce first or not.
Finish: Bake just until the cheese is melted and lightly browned.
Tip: This should be a short finish, not a long bake — the chicken is already cooked through, so this step is only about melting cheese without softening the crust.